Preheat oven to 400 degrees F.

Cut butternut squash in half, lengthwise, remove seed and place cut side down on a large baking sheet lined with parchment paper. I usually sprinkle each side with a pinch of salt before placing on baking sheet.

Bake for about 45 minutes until a knife inserted easily. The skin of the butternut squash could start to have some brownish spots. That's okay, and that lets me know it is done as well.

Remove from oven and let cool for a few minutes.

Scoop out butternut squash and put in a blender.

Add the rest of the ingredients and blend for several minutes until soup is creamy.

Adjust salt and pepper if needed.

Add more chicken stock (or coconut milk) if too thick and needs to be thinned for desired consistency.

Consume right away or can be stored in the fridge for several days and heated up later.

Garnish with bacon crumbles.